Pork Dumplings

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Your takeout favorite is easier to make from scratch than you think.
pork dumplings recipe
Photo: Liz Andrew/Styling: Erin McDowell

We’ve mastered cheesecake, nailed fresh pasta and perfected braided bread. So we’re feeling pretty good about this recipe for homemade pork dumplings. Our trick is to start with store-bought wrappers (that’s half the battle right there), then mix a filling with just a few simple ingredients—pork, ginger, garlic and sesame oil, to name a few. Assembly is a snap, and enlisting a friend or two to help won’t hurt, either. Serve them with a spicy-sweet dipping sauce and you’ve got another one for the (recipe) books.



1 pound ground pork

3 garlic cloves, minced

1 tablespoon minced ginger

1 tablespoon sesame oil

3 tablespoons soy sauce

⅓ cup freshly chopped cilantro

1 package dumpling wrappers (available in the refrigerated section of grocery stores or Asian markets)

2 tablespoons peanut oil

1 bunch scallions, thinly sliced, for garnish

Dipping Sauce

¼ cup soy sauce

¼ cup rice wine vinegar

2 tablespoons sweet chile sauce

2 teaspoons sriracha

1 tablespoon ginger

Sesame seeds, for garnish


1. Make the Dumplings: In a large bowl, use your hands (or a spoon) to mix the pork with the garlic, ginger, sesame oil, soy sauce and cilantro until thoroughly combined.

2. Place a dumpling wrapper on your work surface, then put a rounded tablespoon of pork filling in the center.

3. Ready a dish of water to seal the wrappers. Dip your index finger into the water and wet the edges of the wrapper. Gently fold the wrapper over to form a triangular pouch, then press firmly to seal the edges. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.

4. Make the Dipping Sauce: In a small bowl, whisk the soy sauce with the rice wine vinegar, sweet chile sauce, sriracha and ginger until combined. Garnish with sesame seeds and set aside.

5. Cook the Dumplings: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottom is brown and crisp, about 4 minutes. Add ½ cup water to the pan and cover, continuing to cook for about 4 minutes more.

6. Carefully remove the dumplings from the pan. Garnish the dumplings with scallions and serve with the dipping sauce.

Nutrition Facts
  • Dumplings

  • 368 calories

  • 18g fat

  • 34g carbs

  • 16g protein

  • 0g sugars

  • Dipping Sauce

  • 7 calories

  • 0g fat

  • 1g carbs

  • 1g protein

  • 0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Frequently Asked Questions

How to Serve Steamed Pork Dumplings

TBH, pork dumplings don't need any help in the deliciousness department, so they can be served by themselves and still be satisfying. But they're typically plated with some sort of dip (like gyoza sauce, Chinese vinegar or sweet chili sauce), and can be garnished with toppings like sliced scallions and sesame seeds.

How to Store Steamed Pork Dumplings

If they're already steamed, dumplings can be stored in the fridge for a couple of days and reheated in a pan or microwave. Keep them in an airtight container to maintain their freshness.

Can You Freeze Steamed Pork Dumplings?

Yes. You can freeze them pre-cooked or after they're steamed and cooled, ideally on a sheet pan lined with parchment paper or in a plastic bag to keep the dumplings from sticking together. If you're planning to freeze your dumplings, be sure not to overcook them or use wrappers that are excessively thin; they could crumble once defrosted.

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